I made this for someone who cannot eat wheat, dairy, or refined sugar, and was expecting to apologise for it. Instead I stood in the kitchen watching them cut a second slice and ask what the frosting was made of. Coconut cream, rice malt syrup, a few drops of liquid stevia, lime zest, and lime juice blended with coconut flour until smooth.
I was skeptical about the cashews. They go into the blender with lime juice and rice malt syrup until smooth, and I expected to taste nut. But after two minutes of blending, the cashew paste disappears into the batter. You cannot tell it is there. The cake holds together, the lime comes through sharp and clean, and the coconut cream frosting on top finishes it. One of my favorite things we make for a crowd with dietary restrictions.
Tips for Making Coconut and Lime Pound Cake
Blend the cashew mixture thoroughly
Two minutes in the blender minimum. The cashews need to break down completely into a smooth paste with the lime juice and rice malt syrup. Any chunks will show up as gritty spots in the cake. 
Use raw cashews, not roasted. Roasted cashews change the flavour and do not blend as smoothly.
Do not overmix once the flour goes in
One minute on medium-low speed, the recipe says. Coconut flour absorbs liquid aggressively. Overmixing makes the batter dense and the cake gummy.
Sift the coconut flour before adding it. Coconut flour clumps, and those clumps do not break down during brief mixing.
Coconut and Lime Pound Cake
- Total Time: 50 minutes
- Yield: Makes 8
Ingredients
- 0.5 cups (120 ml) freshly squeezed lime juice
- 0.5 cups (70 g) raw cashews
- 0.3 cups (80 ml) rice malt syrup
- 0.25 cups (60 ml) coconut oil, softened
- 0.3 cups (80 ml) coconut cream
- 4 large eggs, room temperature
- 0.5 teaspoon liquid stevia
- 0.25 cups (30 g) tapioca flour
- 0.3 cups (80 g) coconut flour, sifted
- 1 teaspoon baking soda (bicarbonate soda)
- 2 tablespoons rice malt syrup
- 10 drops liquid stevia
- 0.25 teaspoon lime zest, plus more for topping
- 1 tablespoon lime juice
- 0.25 cups (30 g) coconut flour
Instructions
- Preheat oven to 375°F (190°C), or 170°C fan-forced.
- Line a loaf pan (or 8-inch round springform) with baking paper.
- In a blender or deep jug, combine lime juice, cashews, and rice malt syrup.
- Blend until silky smooth, about 2 minutes using a standard or immersion blender.
- Transfer blended mixture to a mixing bowl.
- Add coconut oil, coconut cream, eggs, stevia, tapioca flour, coconut flour, and baking soda.
- Mix on medium-low speed until just combined, about 1 minute. Do not overmix.
- Pour batter into prepared pan and smooth the surface.
- Bake for 30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Blend coconut cream, rice malt syrup, stevia, lime zest, lime juice, and coconut flour until smooth.
- Once the cake is fully cooled, spread frosting on top and finish with extra lime zest.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Frequently Asked Questions
What do the cashews do in this recipe?
The cashews blend with lime juice and rice malt syrup into a smooth paste that replaces the structure usually provided by wheat flour and butter. You will not taste them in the finished cake. Use raw cashews, not roasted, for the smoothest result.
Can I use regular flour instead of coconut flour?
This recipe was designed for coconut flour, which absorbs much more liquid than regular flour. If you substitute, the ratios for every liquid ingredient would need to change. It is better to use coconut flour and follow the recipe as written.
What is rice malt syrup and can I substitute it?
Rice malt syrup is a sweetener made from fermented rice. It is less sweet than honey or maple syrup. You can substitute honey at about three-quarters of the amount since honey is sweeter. The texture of the cake may change slightly.
This is incredible, so tasty and delicious!
Thank you!
I could not love this anymore than I do – it is AMAZING!
Thank you!